After CPOS’ weeklong visit, the nightly routine at Casa Flor is nowhere as regular as it used to be: Rather than make dinner a few nights ago, I grazed my way through, in order, a bowl of Corn Chex, a small slab of leftover salmon with breadcrumbs (that had been in the fridge since, uh, March 22) and, finally, tablespoonfuls of peanut butter.
I still haven’t gone to the grocery store, but that night I also grabbed one of the preportioned bags of this soup, which I had tossed in the freezer awhile back. (Sometime after this, to be exact, since I had to buy one turkey breast for that dish and one for the soup.) “You need some damn vegetables,” I told myself.
Tonight it was time to revisit the soup, which was still as tasty as before.
Cost of ingredients: $16.32. (What? I save my receipts. It’s not hard to scan through ’em until you find the one with escarole on it.)
As easy as they said? I think so … I don’t really remember. I don’t remember it being difficult — although I do recall adding the entire can of tomato paste, because I thought, “I’m not throwing away everything except for 2 tablespoons’ worth.”
How’d THAT go over? Delightful, as far as veggie-heavy soups go. And I was happy that it defrosted and reheated well, too.
Would I make it again? Probably. And I’ve still got one more bag in the freezer, so I’ll eat it again for sure.
|WHAT SAM WORE: 04-08-10
|The shirt: Cotton button-down by H&M, from my first trip to Washington, D.C.|
|The pants: Cotton boot-cut trousers by Banana Republic.|
|The shoes: Black “Turnstyle” dress loafers from bananarepublic.com.|